Ingredients CardPork Gyoza52 gyoza · about 1.1 kg Filling 340 ggreen cabbage, about a quarter of a large head, core removed5 mlDiamond Crystal kosher salt2scallions, minced2fresh shiitake mushrooms, stems removed, minced5 mlfresh ginger, finely grated, with its juice2 clovesgarlic, minced or pressed225 gground pork10 mlsake10 mltoasted sesame oil10 mlsoy sauce0.6 mlblack pepper, freshly ground Filling and Folding 52round gyoza wrappers, about 1 package, kept under a damp towel30 mlwater, for sealing30 mlpotato starch or cornstarch, for dusting the tray Fry-Steaming 15 mlneutral oil, per pan5 mltoasted sesame oil, per pan59 mlwater, per pan Dipping Sauce 59 mlsoy sauce59 mlunseasoned rice vinegar2.5 mlla-yu (Japanese chili oil) Safety: Cook pork filling through: the gyoza are done when the filling is firm and the juices run clear, 71°C in the centre. (The author)
